Forum Activity for @Michelle Morgan

Zokoko Australia weighs in!

Posted in: News & New Products Press

Clay

We are bringing in beans from Tranquilidad, Alto Beni (both tray and box fermented) and Chapare (also both tray and box fermented).

Michelle

Zokoko Australia weighs in!

Posted in: News & New Products Press

Michelle:Are the Bolivian beans you are using the wild beans from the Beni? If not - can you tell me what region (generally) you are getting them from? I am going to Bolivia next month at the request of Volker Lehmann) and it would be nice to be able to add this into my presentation.:: Clay

Zokoko Australia weighs in!

Posted in: News & New Products Press

The beans have finally left Bolivia and we expect them in the next few weeks.... I can't wait either.We were disappointed with the article because not only were there technical mistakes and misquotes, personal information was also wrong. It is quite frustrating when you speak face to face with someone and they don't report what you have said. Anyway enough said.

Zokoko Australia weighs in!

Posted in: News & New Products Press

Getting articles written about what you do in newspapers in particular, in my experience, are problematic. They seem to have such tight deadlines that they don't check facts. I used to run a business importing skimboards from the USA and had some articles in the worst newspaper in the world (The Advertiser), anyway we were utterly amazed at the huge numbers of inaccuracies about what the sport was and what we were trying to achieve and we spoke to the people writing it in person and explained everything clearly. Really maddening stuff I know, and there is not much recourse once it is out there.How is the Boliva coming along Michelle? I can't wait.

Zokoko Australia weighs in!

Posted in: News & New Products Press

Hi SamanthaI just wanted to clarify, that we (the Morgan's) did not say Haigh's were the only other bean to bar maker. As you identified, the SMH article did contain mistakes and things that we had not actually said. Unfortunately, we did not get the opportunity to 'edit' the piece before press. We advised the reviewer in writing of the mistakes and that we did not know the stage that other potential 'makers' were at.Dean and myself have never actually met Andreas at Nui, so we don't know him personally. Andreas actually contacted one of our staff members in October 2009 to ask if we would contract manufacture chocolate for him. This is not something that we do for anyone.You may like to know that we have been reviewed in the Sydney Morning Herald Good Food Guide for 2011 and recommended for our sweets in '10 of the Best- Sweet' as well as a regional listing. We were also reviewed in the 2010 edition.We are also reviewed in the Foodies Guide to Sydney 2011 and there are four other reviews on eatability.com.au. We were recently listed in the 'Top 50 Sydney Food Experiences' in The Sydney Magazine (October 2010).I agree education is an important part of what we do to shift people's ideas about 'chocolate' but we do have champions such as Justin North at Becasse Restaurant who spread the word about our quality, locally made product. You will also find articles about what we do in Australian Gourmet Traveller (August 2010) and Luxury Magazine in The Financial Review (August 2010).We have been working at origin for several years and had delays with releasing product as some of the beans have not met our quality standards. To make chocolate from scratch has been my dream for many years and having several children at the same time has certainly slowed our progress down but we bring great care and passion to everything we do.To avoid some of the 'disappointment' expressed by the review you re-posted we are now a bean to confection manufacturer with everything being produced by hand at our factory.As you are not that far away you may like to come and visit us and see for yourself rather than relying on a second hand review about what we do.Michelle Morgan

Zokoko Australia weighs in!

Posted in: News & New Products Press

Seems everyone knows everyone, a bit cheeky yes.I can vouch for the chocolate though it is very good! By the sounds of it it has been pretty slow going for them with small batches and machine issues and they sell out super fast too.I totally agree there is a massive battle to educate the Australian public, I have run chocolate tastings here and there and the apathetic response "so what" is all too common. Still dark chocolate is becoming more main-stream in the supermarkets and Zokoko is another step along a very long road. I am just excited to have someone in Australia produce chocolate that I would like to eat, other than myself of course.

Zokoko Australia weighs in!

Posted in: News & New Products Press

A month or so ago I discovered a bean to bar manufacturer in my own back yard, Australia. This is fantastic because there are not many Haighs and Nui are ones I definitly know make from the bean but there are others that I suspect can process from nibs and liquor but don't really go out of their way to say they go bean to bar. So add Zokoko to your lists www.zokoko.com.au I discovered them a few months ago and have been sampling extensively and they are good! Michelle Morgan, the chocolate maker, is turing out some fabulous dark single origin chocolate, taking the no vanilla stance and sparing no expence. Currently, batches are from a region in PNG and remind me of the Cluizel of the same origin. They are using refub. old choc making equipment and have been set up and pottering away for a while so it was a surprise for me to find them so late in the piece - I am a pretty avid chocolate nut. So if you are in Australia I highly recommend getting some, this chocolate is by far the best commercial chocolate offering produced in Australia and in my opinion is up there with the best in the world. Australia finally takes a step forward!!!
updated by @Tom: 03/11/26 06:20:34

Exhibitions and training

Posted in: Chocolate Education

Hey there beautiful chocomaniacs,

I'm searching the net for different exhibitions/training for professioal chocolatiers and confectioners. I am more interested in high quality large production fairs that include large moulding machines.The artistic side of the training is also valuable, yet my product is more tailored to the mass.

It's hard to figure out which one is the bestsite, especially when its linked to a company that mostly want to sell you its products. I relocated to the middle east now so Europe is more convenient to visit.

Any thoughts ladies and gents?

O

updated by @Omar Forastero: 04/21/15 16:42:29

What Would be Full Form of Our Chocolate

Posted in: News & New Products Press

Chocolate, I like to eat chocolate, Drink hot chocolate and making chocolates at home. Because i like Homemade chocolates .

updated by @La Chocolat: 03/11/26 06:20:34

Rival Projects Both Parse Cocoa’s DNA

Posted in: News & New Products Press

Whoops, originally posted in the wrong spot - couldn't delete it. sorry for duplicate.It does not. There is no genetic ownership component of this effort. It's being driven, in large part, by a realization that the status of cacao husbandry is at about the same place maize was in the early 1900's, and unless action is taken, there is a great likelihood that demand will outstrip supply, especially in light of disease, pest, and yield pressures.Witches broom 2 decades ago was a warning shot across the bow highlighting just how fragile the crop can be. There are a dozen other witches broom type things knocking at the door today. Farmers are not wanting their kids to farm because of a variety of reasons. If farmers no longer farm, they find another livelihood and we no longer eat chocolate.I understand your distrust of corporate america. it's usually well founded.

Rival Projects Both Parse Cocoa’s DNA

Posted in: News & New Products Press

Hi everyone, I'm kinda new here, been reading and lurking in the background for a few weeks. I'm a baker, mostly bread, in northern California, and learning to work with chocolate. Thank you for the informative conversations.When I read the WashPost's article about this yesterday my first thought was that neither Mars nor Hershey are philanthropic organizations or scientific think tanks that thrive on free inquiry alone. Does the 10mill Mars put toward this effort in any way translate to their "ownership" of the sequenced genes? Just because it is sharing its preliminary results now doesn't mean there won't be a price to pay in order to use this information later.

Rival Projects Both Parse Cocoa’s DNA

Posted in: News & New Products Press


updated by @Clay Gordon: 03/11/26 06:20:34

Luker Chocolate from Colombia

Posted in: News & New Products Press

Has anyone tried Lukerchocolate from Colombia
updated by @Nat: 03/11/26 06:20:34

Gift Shows

Posted in: Tech Help, Tips, Tricks, Techniques

Thank you again to both Ruth & Andrea.Ruth, I'm happy to hear that number, I would be happy with $1K a day. At least now I know how much product to be prepared to make in the days leading up to the event.I paid my booth fee today, and am excited to get to work preparing for the show, October 20-24th. If all goes well then I'd love to do the next nearby show with 40K attendees Dec. 1-5. I'll let you know how it goes!

Gift Shows

Posted in: Tech Help, Tips, Tricks, Techniques

Knowing how much product to take is the tough part. You just never know. One day one item sells well and the next day it is something else. I agree on the samples. We take a set number and hold them back for people we engage in a conversation. We almost always sell after sampling. The shows I have done are all POS shows. We will certainly take future orders, but it is mostly a cash and carry show. We usually make a few corporate contacts and some retail contacts. I figure my expenses and make sure I take and sell more than that. We usually do about $1500 a day. That is probably very small to some, but to us, that is pretty good:-)

Gift Shows

Posted in: Tech Help, Tips, Tricks, Techniques

Great insights, Andrea.Thank you for sharing your experience!

Gift Shows

Posted in: Tech Help, Tips, Tricks, Techniques

That is a difficult question to answer. You may want to investigate how many other companies will be there with chocolates. This can sometimes affect order taking. You should be able to obtain a list of vendors from the show administration. I've done shows were I've written enough orders to cover costs and make a profit as well as shows were there were just a lot of people picking up information for ordering later (collect business cards from everyone if possible and/or have a guest book for people to sign so you have contact info). As for how much product to take... I'd plan your displays (keep it clean and simple) and that would not be touched. As for how much to take with you for 5 days if you plan to sample... you can only expect to capture a certain percentage of the audience that is there for some reason or another. I've heard various numbers in the past (like maybe 1-2% which seems low but that is still significant if the show is as big as they say). One thing to think about is to not just put plates of samples out but to only offer them if someone asks or seems seriously interested in ordering. You can easily go broke handing out samples of chocolates as people will come back multiple times and people who aren't even interested in ordering will want a treat while they are walking the floor of the show. Another idea would be to have a set number of samples per day and when you are out there are no more. If you run out you can tell people to return the next day. Part of the process of deciding how many samples to take with you will be to determine how much cost you are willing to bear. Also, make sure you have order sheets as well as some literature for people to take with them. Most buyers tend to get overwhelmed by information at these shows and often sort through literature and place orders later. I hope this information helps and I wish you the best of luck. Let us know how it goes if you decide to do the show. Andrea

Gift Shows

Posted in: Tech Help, Tips, Tricks, Techniques

Andrea,In your experience, at order-writing shows, do you typically write enough orders to make a profit after all the costs involved, or am I making an investment for the future where I won't turn a profit until I get re-orders or orders from the addition from the additional exposure? Thanks for your advice.Ruth,How much product would you advise on taking? This will be a five day show, I know I have my work cut out for me! Thanks for all your advice.

Gift Shows

Posted in: Tech Help, Tips, Tricks, Techniques

I have done 4 or 5 shows and all have been successful to varying degrees. There are lots of things you have to watch for. Are you required to rent pipe and drape or is it included? Do you have to drag your own tables and chairs? You will need electricity if you are running credit cards because laptops run down quickly. One of the shows we went to was less successful because of the demographics. It was advertised as a family Christmas gift show. It was not a high-end market! We did ok, but I will not go back this year. You have to figure who your customer base is and if that particular show has your customers. If you are sampling, you might need health dept clearance. They are a lot of work, but fun to visit with your customers. We would work all day at the show and make chocolates all night for the next day! Good thing they are usually only 2-3 days shows!

Gift Shows

Posted in: Tech Help, Tips, Tricks, Techniques

I haven't done any gift shows with chocolates but used to do both retail and wholesale shows with my previous business. You'll want to know if it is a "cash and carry" show meaning you can sell things on the spot and the buyer can take it with them or if it is strictly an order show (you can only write orders for later shipping). Some wholesale shows are cash and carry and some are orders only depending on the venue. You will also need to decide how much product you can have available on hand if you are planning on selling on-site (this sounds like quite a large show). Also consider what you will need to make your booth space attractive (also do you need to provide your own tables) from signs to flowers, etc. This can add up quickly in addition to the space rental. Another tip - the lighting combined with all the warm bodies milling around can make it get quite hot at these shows so be prepared for that so your chocolates won't melt.

Gift Shows

Posted in: Tech Help, Tips, Tricks, Techniques

I wanted to see if anyone has had experience in exhibiting at either retail or wholesale gift shows.

There is one coming up by me, a retail show with about 60K attendees and 600 exhibitors, and I'm trying to figure out if it's worth it or not.

Next year I'd like to exhibit in a wholesale gift show.


Any advice is appreciated.

updated by @George Trejo: 04/11/25 09:27:36

Information on Madagascar

Posted in: News & New Products Press

Coppeneur also purchases their Madagascar beans from Akesson.

Information on Madagascar

Posted in: News & New Products Press

I love this part of chocolate life!!

Finding out all these wonderful factoids really makes me want to read more and learn more. Thank you Jim for all the enlightenment!!

Information on Madagascar

Posted in: News & New Products Press

Hello Brian,Did you learn and find some usefull information abou Madagascar? Tsar & Madcasse are both from Sahin, even the same shape and form ! Valrhona - Millet plantation and Cluizel - the Mangaro plantation, tell me about it if you will, looking forward and always glad to learn from members like you.Greetings from Belgium-FlandersGeert Vercruysse

Information on Madagascar

Posted in: News & New Products Press

only a pleasure....

Information on Madagascar

Posted in: News & New Products Press

Thanks Anthony for the light reply and the tip pertaining to the beans! Great close up of the beans as well.

Information on Madagascar

Posted in: News & New Products Press

Hi Sarah, Well it all boils down to ones philosophy in life. I for one beleive that there is always enough and to be propriety is just norrow minded. how does the idea of "Fair Trade" apply when you are instrumnental at limiting the amount the farmer can produce. Like most things in the "west" it's just plain schizophrenic. No wonder Amajinadad has such a problem. If you want Mada beans - just ask and you shall receive. T PS... Not even the largest supplier in Mada is able to seperate the beans into Criollo, Forestaro or Trnitario.... Its all BULL (and Spin) or Spunbull.

Information on Madagascar

Posted in: News & New Products Press

Funny that you mentioned the source of the Amano bar from Madagascar. I was speaking to one of the guys from Amano on sunday at the LA chocolate salon, out of curiosity I asked him what type of beans they used for the Madagascar bar because it is one of my favorites and he said they don't like to tell people or even from what plantation it comes from because it is such a small farm and they don't want other companies getting a hold of their bean source, why ..... because there isn't enough to go around. I also know that many small companies like Amano work hand in hand with the farmers to ensure that the farmers not only get fair prices for their beans, but also to teach and help them improve their farming skills. If we are willing to pay 8$ for a 2oz candy bar I don't think we should feel too guilty about eating it. We surely aren't going to improve their way of like by boycotting chocolate, but boycotting companies that mass produce chocolate...that's another story.

Information on Madagascar

Posted in: News & New Products Press

Hello Brian.I'm no expert on Madagascan beans (having been there only once) but I can tell you that MOST, if not ALL Madagascan beans are mixed at source. Even Millott SA don't/cannot do specific trees. The place is stuffed. The trees, for the most part are OLD (like 30/40 years), there are a few people trying to grow new trees , and the farmers are VERY poor and VERY desperate. But you are right. The beans are the BEST. And you can most certainly tell a Madagascan chocolate from any other. I do have contacts on Madagascar for as much as you like (if you want, that is). I think once the chocolate bug has bitten, you are well and truly bit.RegardsAnthony

Information on Madagascar

Posted in: News & New Products Press

Jim, good information. Given that (according to the report) the econonic outlook is negative, I have to ask myself would I hurt people or help people by not buying the chocolate? I don't have the answers, but assume it depends upon the political situtation and how the "plantations" are managaged. Personally, I'm not sure I would change anything politically by not buying Madagascan chocolate (without taking some other action) and I can only assume that buying the chocolate helps someone in Madagascar. So I choose to buy.I think there are other threads on the fair-trade model and who winds and looses that may be of interest here.Thanks - Walter

Information on Madagascar

Posted in: News & New Products Press

Brian,Here are some facts that reflect an environment which provides beans from Madagascar. You will note the monthly minimum wage for agricultural workers is the equivalent to two high end 100 gram chocolate bars. Although the flavors may be heavenly, the means of extracting them are hell.The website for this info is included if you have an interest. The quest for excellence in chocolate should include consideration for the labor that provides it's prime material. If you read the full report, it may alter your evaluation of the next sampling of Madagascar chocolate.Jim Lucas The monthly minimum wage was about $42 for nonagricultural workers and $43 for agricultural workers in 2008. The Ministry of Civil Services and Labor is responsible for enforcing working conditions and the minimum wages. It does not have the resources to properly monitor working conditions. The standard workweek is 40 hours in nonagricultural and service industries and 42.5 hours in the agricultural sector.The minimum age for employment is 15 years. Children can work a maximum of 8 hours per day and 40 hours per week with no overtime. Persons under the age of 18 are forbidden from working at night and at sites where there is an imminent danger to health, safety, or morals. The laws to protect children from exploitation in the workplace are not effectively enforced. The International Labor Organization's 2007 National Survey on Child Labor in Madagascar indicated that about 28% of children between 5 and 17work on a full-time or part-time basis.Only 36% of families in rural areas have access to clean drinking water. According to a government survey of hygiene in February 2009, only 18% of the 111 school districts have access to drinking water at their schools and only 30% have toilet facilities. Lack of access to water and sanitation at schools is one of the major reasons for the high rate of diseases among children. Skin infections and respiratory diseases are common as a result of contaminated water.37% of the population is considered to be undernourished, 47% of the population have access to clean drinking water, 36.8% of children under 5 are underweight for their age, 12% of the population have access to improved sanitation facilities, the probability of dying between the ages of 15 and 60 is 26.8%, 89.6% of the population lives on less than $2 a day, 71.3% of the population lives below the national poverty level http://www.estandardsforum.org/system/briefs/275/original/brief-Madagascar.pdf?1261005963

Information on Madagascar

Posted in: News & New Products Press

Actually, while many tend to discuss cocoa beans in a general 3 bean family (forestero, trinitario, crillo), it's much more complicated than that. Genotypically speaking, there's at least 10 families - cacao genetics is much more complicated than we'd historically gave it credit for!Much of the flavor is attributed to it's genetics. Much is from the growing conditions. A very, very significant amount is from the fermentation. It's amazing the degree to whicih you can influence flavor at fermentation if you know what you're doing.

Information on Madagascar

Posted in: News & New Products Press

I am still a Chocolate Life greenhorn, but I would love some input from the contributors on here.

I recently formed a Chocolate Society in Utah with some fellow chocophiles, and we meet monthly to focus on various aspects of the wonderful brown stuff. We have looked at Venezuelan chocolates, Amedei's blends, etc. Our next meeting - just this Monday evening - will spotlight Madagascar chocolates.

I love the fruitiness of Madagascar's beans. I love the difference between Amano's Madagascar and Pralus's. I am excited to try and overload on one of the most potent beans out there. I think this will be an interesting look to see the stylistic differences between the great producers out there in addition to an exciting way to discover the unique characteristics of the Madagascar beans that exist independent of the producers' methodology. We will be sampling chocolate from Amano, Patric, Valrhona, Pralus, Amedei, Domori, and some others I can't remember now.

I am hoping to get information about Madagascar's beans in relation to these brands' bars. I understand that Amano, Amedei, Domori, and Patric get their beans from the Akesson family plantation in the Sambirano Valley in the northern part of the island, and that Pralus and Valrhona use beans blended from Akesson and some other locale(s).

Are the beans Trinitario or Criollo? It seems there is some debate there, and I tend to think the beans fall somewhere on the Criollo side of in-between - whatever that would even mean. Does anyone know where the distinctive brightness comes from, or the fruit-skin-style bitterness? Is that the varietal or the climate or soil or some other factor coming through?

If you have any info to offer, I would greatly appreciate it. And keep up the great work.

Brian

updated by @Brian S. Ruggles: 03/11/26 06:20:34

Creating Detailed Moulds

Posted in: Tech Help, Tips, Tricks, Techniques

Any idea then how the folks Graeme links to can do this so cheaply?

Creating Detailed Moulds

Posted in: Tech Help, Tips, Tricks, Techniques

The only way I know of to get the detail you are looking for is to create your molds via injection-molded polycarbonate. I have never once seen a vacu-formed mold have the detail that a polycarbonate mold can produce.

Creating Detailed Moulds

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Kane,

Alas not. It's still a mystery. At the moment we are persisting with vacuum forming. We've tried a food grade silicone mix which works well but is impractical for volume usage.

The search continues.....

Creating Detailed Moulds

Posted in: Tech Help, Tips, Tricks, Techniques

Graeme, did you ever figure out what they are doing? Care to share if you have?

Creating Detailed Moulds

Posted in: Tech Help, Tips, Tricks, Techniques

Hi Nat,Thanks for the reply. We had previously thought this may help but no idea how to implement it on our current machinery, and having spoken to a couple of plastics people here in AUS they feel that vacuum forming of any description is not going to give us the fine detail that these companies are achieving. There has to be something else. Thanks for the hint anyway.

Creating Detailed Moulds

Posted in: Tech Help, Tips, Tricks, Techniques

I was just talking to an ag engineer today and he said that it helps to put high pressure on the the non-vacuum side of the mold to get better detail, e.g. with pressurized gas or a liquid. I don't know how this would work practically to keep liquid or high pressure gas on the plastic sheet for vacuum forming, but at least it's a lead.

Creating Detailed Moulds

Posted in: Tech Help, Tips, Tricks, Techniques

We are a small specialist chocolate maker in Melbourne Australia. We specialise in custom moulded chocolates featuring company logos and other designs. To date we have created our moulds by engraving metal plates (similar to printing plates) and vacuum forming plastic over them. Whilst this method works reasonably well it is impossible to get the detail that some companies that also do this work (mainly in the US) achieve. They are clearly not using vacuum forming for their mould creation, however they are still able to produce moulds very economically as evidenced by the fact that they only charge US$100 for setup. I have attached a file of an image of one of the chocolates produced from the moulds they are using. I have experimented with silicone moulds, but struggle to get the gloss in the chocolate using these moulds, and the silicones I have used are quite expensive and time consuming to set. Naturally none of the companies I have approached will tell me how they achieve such great detail with an economically produced mould despite the fact that we are in AUS and they are in US. Does anyone have any ideas how these companies are able to create such great detail in a custom manufactured mould at an econimical price? Any ideas really appreciated. More examples of this type of work can be seen at example sites like www.chocolate2.com
updated by @Graeme Bulluss: 04/11/25 09:27:36

Schlepping Chocolate to Markets & Events

Posted in: Opinion

I am going to start selling at markets and special events here in New York City, and one of the things I am having trouble deciding is how to transport the chocolates and table fixtures to the event.
updated by @Andre Costa: 04/10/15 13:43:14

Cacao in Colombia

Posted in: Opinion

Thanks Nat! That is great, I will send those along.Saludos,Chrissie